Roasted Bell Pepper Soup

Method

1. Preheat oven to 160º C.
2. Spread the red capsicums and tomatoes on a baking tray, drizzle some oil and sprinkle some salt. Keep the tray in the preheated oven and roast till their skin begins to char.
3. Heat olive oil in a non-stick pan, add garlic and red chilli and saute till fragrant. Add the roasted vegetables and saute till capsicums become soft and pulpy.
4. Take the pan off the heat, cool the mixture, put into a blender jar, add a few parsley sprigs and blend to a fine thick mixture.
5. Transfer the mixture into another non-stick pan, add vegetable stock to get the required consistency. Add salt and black pepper and mix well.
6. Strain the mixture through a double strainer into a serving bowl. Garnish with some parsley sprigs and serve hot.

Additional Tips and Tricks